Rosemary-Blue Cheese Icebox Cookies

Instructions

1. Whisk the flour, cornstarch and salt in a large bowl. Cream blue cheese and butter in another large bowl. Add sugar; beat butter mixture until light and fluffy. Gradually add dry ingredients to butter mixture, beating each addition just until combined. Stir in cranberries.
2. Divide dough into two portions; place on two pieces of plastic wrap. Shape dough with wrap into 1 1/2-inch diameter round or square rolls. Place nuts on a piece of waxed paper. Roll dough in nuts. Wrap rolls in plastic wrap. Refrigerate for at least 2 hours or until firm.
3. Heat oven to 325°F. Unwrap one roll at a time, and cut dough into 1/4-inch slices. Place 1 inch apart on parchment-lined baking sheets. Gently press rosemary leaves on slices. Sprinkle with coarse sugar.
4. Bake for 12-18 minutes or until bottoms begin to brown and tops are golden. Let cool for 2 minutes before removing to wire racks. Cool completely.